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Potato Gnocchi

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi with Wild Mushroom Sauce.

  • servings: 6

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Ingredients

  • 4 large (about 2 pounds) Idaho potatoes, scrubbed
  • 2 tablespoons plus 2 1/2 teaspoons salt
  • 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
  • 2 large eggs
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. Step 1

    Place unpeeled potatoes in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Reduce heat to medium high, and cook until tender, about 40 minutes.

  2. Step 2

    Meanwhile, fill another large saucepan with cold water, add 1 tablespoon salt, and bring to a boil. Prepare an ice bath by filling a large bowl with ice and water. (These are for cooking and cooling the gnocchi.) Drain potatoes, and peel while still hot, holding them with a clean kitchen towel. Pass potatoes through a potato ricer or a food mill fitted with the finest disk onto a lightly floured work surface. Make a well in the center of the mound of potatoes, and sprinkle flour evenly over the potatoes. Break eggs into the well, and add 2 1/2 teaspoons salt and the pepper. Using a fork, lightly beat eggs, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth.

  3. Step 3

    Lightly dust the work surface with flour. Divide dough into four balls, and shape each ball into a rope 3/4 inch in diameter. Cut each rope into 1-inch pieces. Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.

  4. Step 4

    To cook gnocchi, drop half of them into the boiling water, and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon, and place in the ice bath for about 20 seconds. Transfer from ice bath, to a colander, and repeat process with the other half of the dough.

Source
Martha Stewart Living, March 1995

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Reviews (5)

  • Doodlebakes 3 Apr, 2009

    potato ricers can be found at bed bath and beyond

  • Swartzy 5 Feb, 2008

    I've tried to make gnocchi several times since I purchased my potato ricer (Target), but never seemed to get it right. This recipe however is amazing. It was super easy, and made light (not dense) favorful gnocchi! I was a little confused when they were having me mix the dough on the counter, but just go with it, it works great. I'd recogomend this recipe to first timers and professionals alike!

  • LauraHurn 12 Jan, 2008

    Wonderful recipe for light gnocci. I like to make a double batch, converting one batch to gnoccis, and then freezing the second batch of dough to make gnoccis at a later date.

  • choula 15 Dec, 2007

    could not fone a potatoe ricer. where can u buy it @
    thank u

  • vana39 7 Dec, 2007

    I couldn't find canned plum tomatoes so I hope "pear" tomatoes will work? Also, I couldn't find a potato ricer, even in Kmart's Martha Stewart's collection. I guess I have to go to a kitchen specialty store?